Prep 15 mins
Cook 10 mins
This glaze is fantastic with corn on the cob. It can also be used on chicken breast and pork tenderloin
- 1⁄4 cup pure maple syrup
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 teaspoons chipotle chiles, minced fine
- 1⁄8 teaspoon salt
- 4 ears fresh corn, husked
- Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced , stirring occasionally, about 5 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.).
- Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.